"Delight in a delicious Pasta with Roasted Pepper & Tomato Sauce, where the vibrant flavors of roasted vegetables are blended into a creamy sauce and paired with perfectly cooked pasta."
Pasta with Roasted Pepper and Tomato Sauce
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A Note from Feedfeed
Picture this: al dente pasta twirled in a vibrant sauce made from roasted tomatoes, red bell peppers, and a creamy blend of vegan ricotta or cream cheese. It's a flavorful adventure that hits all the right notes—creamy, savory, and a hint of spice. Plus, the roasted veggies give it that irresistible caramelized goodness!
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Prep time: 15mins
Cook time: 25mins
Serves or Makes: 2 servings
Recipe Card
ingredients
- 8 ounces pasta
- 2 cups cherry tomatoes
- 1 red bell pepper, seeded and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- Handful of fresh basil
- 1 teaspoon dried oregano
- 1/2 cup vegan ricotta or cream cheese
- 1/4 cup vegan parmesan
- Salt, black pepper, and chili flakes, to taste
- Olive oil, as needed
Method
Step 1
Preheat oven to 400°F.
Step 2
Toss cherry tomatoes, red bell pepper, chopped onion, garlic, dried oregano, and a pinch of salt and pepper or chili flakes with olive oil.
Step 3
Roast in the oven for 20-25 minutes until they are softened and slightly caramelized.
Step 4
Remove from oven and allow vegetables to cool.
Step 5
In a blender, combine roasted veggies, a handful of fresh basil, vegan ricotta or cream cheese, vegan parmesan, and a drizzle of olive oil.
Step 6
Blend until smooth, achieving a creamy consistency. Set aside.
Step 7
Cook pasta in salted water until al dente.
Step 8
Reserve about 1 cup of pasta water before draining.
Step 9
In a pan, heat the sauce over medium heat.
Step 10
Add the cooked pasta to the pan along with a splash of reserved pasta water.
Step 11
Stir well to coat the pasta with the sauce and warm it through.